The Palms at Hamilton brings the big city steakhouse feel to Chattanooga with the best quality in taste and preparation for the 100 percent USDA-certified Angus beef served in its upscale dining room, the Coconut Room.
“We are very well known for our beef,” says owner Louise Gray. “We hand-cut and trim all our steaks in house and we can guarantee all our steaks are prepared the way the customer wants it.”
Each steak is tested for temperature both as it leaves the open-flame grill and before it is brought into the dining room and served to the customer. The Bone-In Cowboy rib-eye is a 20- ounce cut from prime rib roast served with the rib bone for additional flavor. The Palms Signature ribeye is a 14-ounce serving of hand-cut beef with marbling for flavor and a rich smooth texture. The rib-eye is also available blackened.
Gray says steaks are not just popular with her male guests, but that the 8-ounce petite beef filet mignon is a favorite with female guests. The filet is cut from the heart of aged tenderloin from the finest grain-fed beef and aged to peak flavor and tenderness. A daily feature is the slowroasted prime rib that spends hours roasting before the 12- ounce cut is served with au jus and a choice of traditional steakhouse side items.
“Ninety percent of people order potatoes for a side when they order a steak,” Gray says. “We have many options – loaded, twice baked, garlic smashed and potato cakes.”